Name: Spicy Chicken Lime Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 2 tbsp vegetable oil; 1 lb boneless skinless chicken thighs, sliced; 4 cups chicken broth; 2 cups water; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp soy sauce; 1 tbsp fish sauce; 1–2 tbsp chili paste or sriracha; 1 cup coconut milk (optional for richness); 6 oz rice noodles; 1 red bell pepper, thinly sliced; 1 cup mushrooms, sliced; 2 green onions, chopped; 1/2 cup fresh cilantro, chopped; 2 limes (juice and zest of one, wedges for serving); Salt and black pepper to taste

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This Spicy Chicken Lime Noodle Soup is a comforting and flavorful dish that combines tender shredded chicken, noodles, and a zesty broth infused with lime and spices. It’s perfect for a satisfying lunch or a light dinner with bold Southeast Asian influences.

Why You’ll Love This Recipe

Combines spicy, tangy, and savory notes for a well-balanced soup
Easy to prepare with accessible ingredients
Great for cold weather or when you’re feeling under the weather
Customizable with your favorite toppings like herbs or chili oil

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

chicken breast or thighs
noodles (rice noodles or ramen)
chicken broth
garlic
ginger
soy sauce
lime juice
chili flakes or sriracha
fresh cilantro
fresh basil
salt and pepper

Directions

Boil chicken in broth with garlic and ginger until cooked through.
Remove chicken, shred it, and return it to the pot.
Add soy sauce, chili flakes, and lime juice. Simmer gently.
In a separate pot, cook the noodles.
Add noodles to the soup and stir well.
Garnish with herbs and extra lime before serving.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Substitute tofu for a vegetarian version
Add coconut milk for a creamier broth
Use egg noodles or soba for a twist
Top with boiled egg or sautéed mushrooms

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat over medium heat, adding a splash of broth or water to loosen the soup.
Noodles may absorb the liquid; consider storing them separately.

FAQs

What type of noodles work best?

Rice noodles, ramen, or egg noodles are all excellent options depending on your preference.

Can I use rotisserie chicken?

Yes, using pre-cooked rotisserie chicken saves time and still delivers great flavor.

Is this soup spicy?

It has mild heat, but you can adjust it by controlling the amount of chili flakes or hot sauce.

Can I freeze this soup?

It is best to freeze the broth and chicken without noodles, as noodles can become mushy when thawed.

Can I make it in a slow cooker?

Yes, cook the chicken in the broth and aromatics on low for 6–8 hours, shred it, and add noodles before serving.

Can I add vegetables?

Absolutely—bok choy, spinach, mushrooms, or carrots make great additions.

Is this soup gluten-free?

Yes, if you use gluten-free noodles and tamari instead of soy sauce.

What kind of lime should I use?

Fresh lime juice is recommended for the best flavor.

Can I make it creamy?

Add coconut milk or a splash of cream for a richer taste.

How do I make it less spicy?

Reduce or omit the chili elements and focus on lime, garlic, and herbs for flavor.

Conclusion

Spicy Chicken Lime Noodle Soup is a quick, nourishing, and versatile dish that’s ideal for weeknight dinners or a warming meal on a cold day. With its bright lime flavor, aromatic herbs, and satisfying chicken and noodles, it’s a recipe you’ll return to again and again.

Spicy Chicken Lime Noodle Soup

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A vibrant and spicy chicken lime noodle soup featuring tender chicken, fresh herbs, chili heat, and a bright lime finish.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Asian Fusion
Diet: Halal

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chicken slices and cook until lightly browned.
Add the garlic and ginger and sauté for 1 minute until fragrant.
Pour in the chicken broth and water. Stir in soy sauce, fish sauce, and chili paste.
Add the bell pepper and mushrooms, then bring the soup to a simmer.
Stir in the coconut milk (if using) and add the rice noodles. Cook until the noodles are tender.
Add lime juice and zest, and adjust seasoning with salt and pepper.
Stir in green onions and cilantro before serving.
Serve hot with extra lime wedges and additional chili paste if desired.